richard-in-cincy
Well-known member
I need to make 100 brownies for a party and am looking for a large scale recipe that uses cocoa, not melted chocolate. Can anyone point me to one? TIA
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ISO: ISO: Large Scale Brownie Recipe
- Thread starter richard-in-cincy
- Start date
In Search Of:
Not T&T by me, but high ratings for Alton Brown cocoa version
Here's some quick math (probably wrong...I've been up since 1:30 A.M):
Alton's recipe fills an 8x8 pan = 64 sq in.
3x of his = 192 sq in
1/2 sheet cookie (jellyroll, ~17'x12") = 204 sq in.
So Alton's scaled up by 3x will fill a half sheet.
You can get 54 ~2" squares out of a half-sheet.
Two half sheets would get you 100 2" brownies.
Here are his ingredients and below that I have indicated 1 batch, 3x batch (to fill a half sheet) and 6x batch (how much you would need to prepare two half-sheets)
Ingredients 1x 3x 6x
4 large eggs
4 eggs 12 eggs (1 doz) 24 eggs (2 doz)
1 cup sugar, sifted
1C 3C 6C
etc...
1 cup brown sugar, sifted
1C 3C 6C
8 ounces melted butter
8oz 24oz (1.5 lb) 48 oz (3 lb)
11/4 cups cocoa, sifted
1.25 C 3.75C 7.5C
2 teaspoons vanilla extract
2tsp 6 tsp (2 Tbl) 12 tsp (4 Tbl = 1/4C)
1/2 cup flour, sifted
0.5C 1.5C 3C
1/2 teaspoon kosher salt
0.5tsp 1.5tsp 3tsp (1 Tbl)
http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe/index.html
Here's some quick math (probably wrong...I've been up since 1:30 A.M):
Alton's recipe fills an 8x8 pan = 64 sq in.
3x of his = 192 sq in
1/2 sheet cookie (jellyroll, ~17'x12") = 204 sq in.
So Alton's scaled up by 3x will fill a half sheet.
You can get 54 ~2" squares out of a half-sheet.
Two half sheets would get you 100 2" brownies.
Here are his ingredients and below that I have indicated 1 batch, 3x batch (to fill a half sheet) and 6x batch (how much you would need to prepare two half-sheets)
Ingredients 1x 3x 6x
4 large eggs
4 eggs 12 eggs (1 doz) 24 eggs (2 doz)
1 cup sugar, sifted
1C 3C 6C
etc...
1 cup brown sugar, sifted
1C 3C 6C
8 ounces melted butter
8oz 24oz (1.5 lb) 48 oz (3 lb)
11/4 cups cocoa, sifted
1.25 C 3.75C 7.5C
2 teaspoons vanilla extract
2tsp 6 tsp (2 Tbl) 12 tsp (4 Tbl = 1/4C)
1/2 cup flour, sifted
0.5C 1.5C 3C
1/2 teaspoon kosher salt
0.5tsp 1.5tsp 3tsp (1 Tbl)
http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe/index.html
Not T&T. Always wanted to downscale Fuddrucker's Brownies
2 recipes. Slightly different amounts
Fuddrucker's Nut Brownies
6 lbs. butter
12 lbs. sugar
3 3/4 quarts eggs
3/4 cup vanilla
5 lbs. flour
6 cups cocoa
7 tsp. baking soda
3 tsp. baking powder
1/2 tsp. salt
1 pkg marshmallows -- (1 lb. 14 oz pkg)
Important: Must follow the drop procedure. The brownies must be cooked
for exactly one hour.
Cream butter on speed 1 for 2 1/2 minutes. Add sugar beating for an
additional 2 1/2 minutes. Add eggs beating for 4 minutes. Add vanilla.
Sift dry ingredients together:
Gradually add dry sifted ingredients to creamed mixture. Beat 10
minutes.
Stir in marshmallows.
When spreading brownie mix into baking pans DO NOT spread the mix all
the way to the sides and into corners.
Bake brownies at 325° F for 30 minutes.
Remove from oven and drop twice from 6-inches off surface.
Put pecans on top evenly and return to oven for another 15 minutes
remove and drop once from 6-inches high. Grab pans and tap lightly, if
any air pockets remain in top of brownies. Place back in oven for 15
more minutes.
Total 1 hour cooking time. Brownies should level out but never sink.
MC format by Hallie.
Contributed to the FareShare Gazette by elki; Sept 2001
FUDDRUCKERS OLD BROWNIES
For eight 8 x 13
For eight 8x13 inch pans
3¼ quart eggs
6 pounds butter
12 pounds sugar
¾ cup vanilla
5 pounds bun flour (high gluten)
6 cups cocoa
7 teaspoons baking soda
3 teaspoons baking powder
½ teaspoon salt
2 pkgs marshmallows (1 lb each)
1 cup pecan pieces per pan
FROM: SAM WARING
Butter & sugar in a big bowl-mix at speed 1 for 2-1/2 minutes. Add vanilla. Mix 4 minutes at speed 1. Add flour, cocoa, soda, baking powder and salt. Add marshmallows; mix at speed 1 for 5 minutes, then scrape bowl down. Mix at speed 2 for 10 minutes. Cook 15 minutes-drop pans twice to get rid of gas. Add pecans on top of pans; scatter around. Bake 10-15 more minutes. In 10 minutes, start testing with toothpick. When product does not stick, take out & let cool. Note-baking pans must be greased, then lined with parchment before filling. Each pan should have approximately 4 lbs batter when filled. Spread evenly in pan before baking. per Joe Waring Submitted By PAT STOCKETT Sep ‘95
2 recipes. Slightly different amounts
Fuddrucker's Nut Brownies
6 lbs. butter
12 lbs. sugar
3 3/4 quarts eggs
3/4 cup vanilla
5 lbs. flour
6 cups cocoa
7 tsp. baking soda
3 tsp. baking powder
1/2 tsp. salt
1 pkg marshmallows -- (1 lb. 14 oz pkg)
Important: Must follow the drop procedure. The brownies must be cooked
for exactly one hour.
Cream butter on speed 1 for 2 1/2 minutes. Add sugar beating for an
additional 2 1/2 minutes. Add eggs beating for 4 minutes. Add vanilla.
Sift dry ingredients together:
Gradually add dry sifted ingredients to creamed mixture. Beat 10
minutes.
Stir in marshmallows.
When spreading brownie mix into baking pans DO NOT spread the mix all
the way to the sides and into corners.
Bake brownies at 325° F for 30 minutes.
Remove from oven and drop twice from 6-inches off surface.
Put pecans on top evenly and return to oven for another 15 minutes
remove and drop once from 6-inches high. Grab pans and tap lightly, if
any air pockets remain in top of brownies. Place back in oven for 15
more minutes.
Total 1 hour cooking time. Brownies should level out but never sink.
MC format by Hallie.
Contributed to the FareShare Gazette by elki; Sept 2001
FUDDRUCKERS OLD BROWNIES
For eight 8 x 13
For eight 8x13 inch pans
3¼ quart eggs
6 pounds butter
12 pounds sugar
¾ cup vanilla
5 pounds bun flour (high gluten)
6 cups cocoa
7 teaspoons baking soda
3 teaspoons baking powder
½ teaspoon salt
2 pkgs marshmallows (1 lb each)
1 cup pecan pieces per pan
FROM: SAM WARING
Butter & sugar in a big bowl-mix at speed 1 for 2-1/2 minutes. Add vanilla. Mix 4 minutes at speed 1. Add flour, cocoa, soda, baking powder and salt. Add marshmallows; mix at speed 1 for 5 minutes, then scrape bowl down. Mix at speed 2 for 10 minutes. Cook 15 minutes-drop pans twice to get rid of gas. Add pecans on top of pans; scatter around. Bake 10-15 more minutes. In 10 minutes, start testing with toothpick. When product does not stick, take out & let cool. Note-baking pans must be greased, then lined with parchment before filling. Each pan should have approximately 4 lbs batter when filled. Spread evenly in pan before baking. per Joe Waring Submitted By PAT STOCKETT Sep ‘95
Ann, I'll bet that's just "bread flour"....you can also add pure gluten to AP flour too.
From the attached link:
10. Do you like your brownies extra chewy?
Try using bread flour instead of all-purpose flour. Bread flour has a higher gluten content than does all-purpose. Gluten creates the chewy texture that we find in good bread and will make your brownies chewier. Be sure and mix your brownie batter for several minutes to develop the gluten strands.
http://www.preparedpantry.com/MoreBrownieTips.htm
From the attached link:
10. Do you like your brownies extra chewy?
Try using bread flour instead of all-purpose flour. Bread flour has a higher gluten content than does all-purpose. Gluten creates the chewy texture that we find in good bread and will make your brownies chewier. Be sure and mix your brownie batter for several minutes to develop the gluten strands.
http://www.preparedpantry.com/MoreBrownieTips.htm
richard-in-cincy
Well-known member
Thanks! Wonder why they used high gluten for brownies? maybe that's why it's the old recipe.
REC: Brownies
This says it makes 60 so you may have to make two batches.
* Exported from MasterCook *
Brownies
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
26 ounces eggs (about 15 total)
36 ounces granulated sugar
10 ounces shortening -- melted
8 ounces margarine -- melted
2 tablespoons vanilla
14 ounces cake flour
10 ounces cocoa
2 teaspoons baking powder
1/2 teaspoon salt
12 ounces nuts -- chopped
Beat eggs on high speed for 5 minutes, using flat beater.
Add sugar, fats, and vanilla to eggs. Mix on medium speed for 5 minutes.
Combine dry ingredients. Add to creamed mixture. Mix on low speed about 5 minutes.
Add nuts to batter. Mix to blend.
Scale batter into two lightly greased 12x18x1-inch baking pans, 3 lb 8 oz per pan.
Bake at 325°F for 20 minutes. Do not overbake. Should be soft to touch when done.
While warm, sprinkle with powdered sugar, or cool and cover with a thin layer of mocha or chocolate frosting if desired.
Source:
"Bar Cookie Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
Yield:
"2 pans 12x18x1 inch"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 13g Fat (49.0% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : 12 oz unsweetened chocolate may be substituted for the cocoa. Melt and add to the fat-sugar-egg mixture.
13 oz all-purpose flour may be substituted for cake flour.
2 lb chopped dates may be added.
May be baked in one 18x26x1-inch baking sheet.
This says it makes 60 so you may have to make two batches.
* Exported from MasterCook *
Brownies
Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
26 ounces eggs (about 15 total)
36 ounces granulated sugar
10 ounces shortening -- melted
8 ounces margarine -- melted
2 tablespoons vanilla
14 ounces cake flour
10 ounces cocoa
2 teaspoons baking powder
1/2 teaspoon salt
12 ounces nuts -- chopped
Beat eggs on high speed for 5 minutes, using flat beater.
Add sugar, fats, and vanilla to eggs. Mix on medium speed for 5 minutes.
Combine dry ingredients. Add to creamed mixture. Mix on low speed about 5 minutes.
Add nuts to batter. Mix to blend.
Scale batter into two lightly greased 12x18x1-inch baking pans, 3 lb 8 oz per pan.
Bake at 325°F for 20 minutes. Do not overbake. Should be soft to touch when done.
While warm, sprinkle with powdered sugar, or cool and cover with a thin layer of mocha or chocolate frosting if desired.
Source:
"Bar Cookie Recipes"
Copyright:
"© 2004 by Prentice-Hall, Inc."
Yield:
"2 pans 12x18x1 inch"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 224 Calories; 13g Fat (49.0% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 89mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 Other Carbohydrates.
NOTES : 12 oz unsweetened chocolate may be substituted for the cocoa. Melt and add to the fat-sugar-egg mixture.
13 oz all-purpose flour may be substituted for cake flour.
2 lb chopped dates may be added.
May be baked in one 18x26x1-inch baking sheet.
Cocoa Brownies from Alice Medrich (you can't go wrong with her recipes)
http://www.recipezaar.com/Cocoa-Brownies-270369?scaleto=100
http://www.recipezaar.com/Cocoa-Brownies-270369?scaleto=100
Fudgy Dutch Cocoa Brownies
http://www.recipezaar.com/Cheyennes-Fudgy-Dutch-Cocoa-Brownies-Fudge-Icing-137948?scaleto=100
http://www.recipezaar.com/Cheyennes-Fudgy-Dutch-Cocoa-Brownies-Fudge-Icing-137948?scaleto=100
the King Arthur Over the Fence Brownies that Sandi posted look easy to double.
Or how about Texas Sheet cakes? those are baked in sheet pans.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=49987
Or how about Texas Sheet cakes? those are baked in sheet pans.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=49987